A fresh, slightly fruity herbaceous odor with a woody-pine character reminiscent of bergamot and lavender. Softer and more rounded than terpinyl acetate, with a green, mildly sweet undertone that fades to a dry coniferous facet.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1282.
Colorless liquid.
Very slightly soluble in water, soluble in alcohol and oils.
Fresh, floral-citrusy, tart-herbaceous, semi-dry odor of moderate to poor tenacity.
Peculiar astringent-dry fruity taste, bitter in concentrations higher than 20 ppm.
This ester is quite well known, but often remains unused on the perfumer’s shelf, resulting in the material becoming sour or decomposed. Formates are generally very interesting odorants, and provided they are of high chemical purity, they will normally keep well on the shelf, The ester finds some use in Citrus-colognes, in support of Neroli notes, Lavender-Bergamot notes, green notes, etc. It is also used in certain topnote compositions with Citrus oils and “green” materials.
The title material is used in certain types of fruit flavor composition, mainly in berry types and in “Bitters”.
Produced by cold Formulation of Terpineol, using Formico-Acetic anhydride.